– 1 cup All-purpose flour – ½ cup Unsweetened cocoa powder – ¾ cup White granulated sugar – ¼ cup Brown sugar packed light or dark – 1 teaspoon Baking powder – ¼ teaspoon Baking soda – ¼ teaspoon Salt – ⅓ cup Oil canola or vegetable – 2 teaspoon Pure vanilla extract – 2 Large eggs room temperature – ½ cup Buttermilk room temperature – ½ cup Hot water – 1 ¾ cups Plus 2 tablespoon Semi-sweet chocolate chip – 1 ½ cups Heavy cream
Preheat oven to 350°F. Use muffin liners in a 12-cup pan.Sift flour, cocoa powder, baking powder, and soda into a large basin. Mix in sugar, brown sugar, and salt. Combine with whisk.
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In another basin, combine oil, vanilla, eggs, and buttermilk. Stir wet components into dry ingredients slowly. Combine. Scrape bowl.
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Cook water in a sauce pan until steaming. Gradually add boiling water to the batter. Mix well and add boiling water.
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Use a cookie scoop to fill muffin liners ¾ full. Bake 18-20 minutes. When toothpick inserted comes out clean, cupcakes are done.Rest the cupcakes in the pan for 10 minutes. Transfer to a cooling rack. Let cupcakes cool fully.
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Put chocolate chips in a small basin. Heat heavy cream in a pot on medium-low. Heat till steaming. Cover chocolate chips with heated cream. Wait 1 minute, 30 seconds.
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Blend until shiny.Divide chocolate ganache into two bowls. Will thicken quicker. Refrigerate bowls for 45–60 minutes.
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Stir chocolate every 10 minutes. Thicker, pipeable chocolate ganache. Pudding-like consistency.Pipe chocolate frosting on cupcakes.
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